Ingredients
- For the blackcurrant vinaigrette:
- 15 ml olive oil
- 1 dl lemon oil
- 15 ml blackcurrant juice
- Pepper
- Salt
- 1 tbsp Tamari
- 1 tbsp balsamic vinegar
- For the carpaccio:
- 4 beautiful pineapple-tomatoes
- 4 white courgettes
- 40 g Parmesan
- Dash of olive oil
- Salt
- 1 spring onion
- To garnish:
- Mustard blossoms
- Young sprouts
- 40 g blackcurrants
- Mint leaves
- Verbena leaves
- Serve with:
- 10 beautiful sorrel leaves
Instructions
For the blackcurrant vinaigrette:
Mix oils, blackcurrant juice, Tamari, balsamico, and some pepper. Set aside.
For the carpaccio:
Wash courgettes and tomatoes. Cut into thin slices with a vegetable slicer or knife. Grate Parmesan into fine flakes with a peeler.
Serve with:
Distribute a portion of the blackcurrant vinaigrette onto 4 platters; add the courgette and tomato slices in alternative, slightly overlapping layers. Sprinkle with Parmesan flakes and sorrel leaves. Garnish harmoniously with young sprouts, verbena, mint, and mustard blossoms, and pour the rest of the vinaigrette over the top. Season with Fleur de Sel and pepper, and decorate with blackcurrants. Ideally, prepare the plates one hour in advance and keep in fridge so that the tomatoes and courgettes can marinate in the vinaigrette. Compliment this dish with beautifully fried prawn tails.
Recipe : René Mathieu
